• Prep Time 15 minutes
  • Cook Time 20 minutes
  • Serving For 4 people
  • Difficulty Normal

Recipe Ingredient

  • 300g red snapper fish fillet, cut into big cubes
  • 125g sliced ginger
  • 1 tsp chopped garlic
  • 1/2 tbsp oil
  • 1/2 tbsp sesame oil
  • 1/2 tbsp Shao Hsing Hua Tiau cooking wine (optional)
  • 3 pieces soft beancurd
  • 1 egg white
  • 1/2-cup tapioca flour or cornflour
  • 50g chicken meat
  • 75g carrot, cut into shapes
  • 75g button mushrooms, thinly sliced
  • 1/2 cup water or stock
  • Seasoning:
  • 1/4 tsp salt or to taste
  • 1/2 tsp sugar
  • 1/2 tsp chicken stock granules
  • 1/8 tsp pepper
  • Thickening:
  • 1 tsp cornflour
  • 1 tbsp water
  • Garnishing:
  • 100g spring onion, cut into 4cm lengths
  • 1 red chilly, sliced


  1. Marinate fish cubes with a little salt and set aside.
  2. Carefully and gently cut beancurd into 4cm cubes. Dip beancurd pieces carefully in egg white then coat with tapioca flour. Deep-fry beancurd until golden brown. Drain well.
  3. Shallow-fry fish pieces in a non-stick pan for five to six minutes. (Handle with care so as to keep the pieces intact.)
  4. Heat oil and sesame oil in a wok. Stir-fry ginger till fragrant, add garlic and fry until aromatic and golden. Add the wine; when it sizzles, add the button mushrooms and fry for three to four minutes.
  5. Add water or stock and bring to a gentle boil. Add the fish, carrots, seasoning and beancurd.
  6. Heat a claypot for three to four minutes until hot.
  7. Pour cooked dish into the claypot. Stir in thickening, cover for one to two minutes. Add garnishing and serve dish hot.
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